I use this salsa for a bunch of things, like black bean and cheese enchiladas or roasted chicken tacos. I’ll serve it with chips or on top of omelets in the morning. Queso fresco is a nice garnish. This is a pretty simple recipe. The key is roasting everything before you blend it, so you get that nice, deep flavor.

8-10 tomatillos
1 jalapenos
1 white onion
1/2 bunch of cilantro
2 limes, juiced
2 tsp kosher salt

1. Preheat the oven to 350°.
2. Remove the husks from the tomatillos and wash off any dirt. Remove the skin from the onion and half.
3. Place whole tomatillos, jalapeno, and onion halves in a roasting pan.
4. Dry roast them until their skins brown and they soften, about 30-45 min.
5. When everything has cooled, place it all (minus the jalapeno) in a food processor along with the lime, cilantro, and salt, and pulse until mixed together.
6. Finish by adding the jalapenos, half at a time. (When you roast a chile, its heat becomes more intense, so you might not need as much jalapeno as you think.) Taste after each addition until you attain the spiciness you desire.

That’s it! Ready to serve. It’s even better after a day in the fridge.